Raspberry Clafoutis

Method

1. 1
   • raspberry 300 g
   • butter 1 tsp

   Layer the raspberries — Heat the oven to 180C. Butter a shallow baking dish and scatter the raspberries evenly across the base.

2. 2
   • egg 3
   • white sugar 100 g
   • wheat flour 60 g
   • milk 2½ dl
   • heavy cream 4 tbsp
   • vanilla extract 2 tsp
   • salt 1 pinch

   Whisk the batter — Whisk the eggs with the sugar until smooth, then whisk in the flour, milk, cream, vanilla, and salt to a thin, lump-free batter.

3. 3
   • raspberry 300 g

   Pour and bake the clafoutis — Pour the batter gently over the raspberries and bake for about 40 minutes until puffed, golden, and just set in the centre.

   ⏱40 min
4. 4
   • powdered sugar 1 tbsp

   Cool and dust with sugar — Let it cool a little so it settles, then dust with icing sugar. Serve warm or at room temperature.